Volatile Flavor Components in Various Varieties of Pear (Pyrus pyrifolia N.)

배의 품종별 휘발성 향기성분

  • 이해정 (조선대학교 식품영양학과) ;
  • 박은령 (조선대학교 식품영양학과) ;
  • 김선민 (동신대학교 식품생물공학과) ;
  • 김기열 (나주배연구소) ;
  • 이명렬 (조선대학교 식품영양학과) ;
  • 김경수 (조선대학교 식품영양학과)
  • Published : 1998.10.01


Volatile flavor components in three varieties (shingo(niitaka), mansamgil (okusankichi) and chuwhang pears) of Pear (Pyrus pyrifolia N.) were extracted for 24 hours with pentane-diethylether (1 : 1, v/v) using the LLEP (liquid-liquid extraction & perforation). Neutral fraction was separated from the extract and then analyzed by GC-FID and GC/MS equipped with a fused silica capillary column (Carbowax 20M, HP). Individual components were identified by mass spectrometry and their retention indices. The totals of 52, 47 and 22 volatiles were identified in shingo, mansamgil and chuwhang pears, respectively. Ethyl acetate, propyl acetate, hexanal, 1-hexanol, ethyl butanoate, ethyl-3-hydroxy butanoate, ethyl-2-hydroxy propanoate were the main components in each samples, though there were several differeces in composition of volatile compounds. Total contents of volatile components isolated in shingo, mansamgil and chuwhang pears were 6.972, 2.776 and 2.653 mg/kg of pears.